> The iodine intake is also inadequate in several countries with strong health systems and otherwise successful public health programs (Norway, Germany and Finland). In Norway, iodized salt is not widely implemented and the allowed level of fortification is only 5 ppm, below the recommended minimum level of 15 ppm. Fish and seafood were assumed to provide adequate iodine intake in the population, but their iodine content is not high enough unless consumed every day, and their consumption is declining. In Germany, a major challenge is the low use of iodized salt in the production of processed foods, which contributes to most dietary salt. Finland had an effective salt iodization program for decades, but decreased consumption of iodized salt and milk resulted in lower iodine intakes. Actions to strengthen the coverage of iodized salt were recently recommended by the Finnish National Nutrition Council.
Almost all table salt is. Flake or kosher salt has become fashionable for various reasons.
You’ll not see any change for awhile, as the same clowns who are against fluoridation and vaccination also want to enjoy the freedom of a life without iodine.
Notably, a lot of non-table salt in the US is not iodized. So the amount of iodine someone gets depends on how much of their food is industrialized, vs home cooked.
